Polenta Rounds with Black Eyed Pea Topping

Elevate your appetizer game with these crispy, golden Polenta Rounds with Black-Eyed Pea Topping—an irresistible fusion of textures and flavors! This recipe features pre-cooked polenta rounds pan-fried to perfection and topped with a savory, spiced black-eyed pea mixture with hints of cumin, paprika, and fresh parsley. Juicy cherry tomatoes and a touch of vegetable broth create a luscious, flavorful topping that's both hearty and vibrant. Whether sprinkled with Parmesan cheese for extra richness or served as-is, these bite-sized delights are perfect as an appetizer, side dish, or even a light meal. Ready in just 35 minutes, this dish is a surefire way to impress with minimal effort. Perfect for fans of plant-based cuisine or anyone looking for a creative new way to enjoy polenta, these easy-to-make treats are guaranteed to steal the spotlight!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 roll Pre-cooked polenta roll
• 4 tablespoons Olive oil
• 1 cup Canned black-eyed peas (drained and rinsed)
• 1 cup Cherry tomatoes (halved)
• 0.5 cup Red onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Vegetable broth
• 2 tablespoons Fresh parsley (chopped)
• 2 tablespoons Grated Parmesan cheese (optional)

Directions

Step 1

Slice the pre-cooked polenta roll into 1/2-inch thick rounds.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, pan-fry the polenta rounds for 3-4 minutes on each side, or until golden and crispy. Remove and set aside on a plate lined with paper towels.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until softened.

Step 4

Stir in the minced garlic, ground cumin, and paprika. Cook for another 1 minute until fragrant.

Step 5

Add the black-eyed peas, halved cherry tomatoes, vegetable broth, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens and the tomatoes soften.

Step 6

Remove the skillet from heat and stir in the fresh parsley.

Step 7

To assemble, place the crispy polenta rounds on a serving platter. Spoon a generous amount of the black-eyed pea mixture onto each round.

Step 8

Optional: Sprinkle grated Parmesan cheese on top before serving for an extra layer of flavor.

Step 9

Serve warm as an appetizer, side dish, or light meal.

Nutrition Facts

Serving size	(1164.7g)

Amount per serving	% Daily Value*
Calories	1180.8

Total Fat 63.8g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 8mg	0%
Sodium 2103.0mg	0%
Total Carbohydrate 127.6g	0%
Dietary Fiber 17.2g	0%
Total Sugars 15.0g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 268.9mg	0%
Iron 9.8mg	0%
Potassium 1449.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 9.6%

Carbs: 42.5%